Warm Couscous Salad with Bell Peppers, Caramelized Summer Squash and Onions

Prepare the couscous according to package directions and cover to keep warm while you are preparing the vegetables.

In a medium nonstick skillet over medium high heat, melt one tablespoon of the butter with one tablespoon of the oil. Saute the onions and bell peppers, stirring occasionally, until they are softened and browned around the edges, about 5 minutes. Add the garlic and saute for one additional minute.

Remove the onion/pepper mixture and put it in a bowl. Cover to keep warm. Add the remaining butter and oil to the pan.

Saute the zucchini and yellow squash, stirring occasionally, until they are browned around the edges, about 5 minutes. Add the basil and saute for one additional minute. Place the squash in the bowl with the onion/pepper mixture.

Pile the prepared couscous onto a serving plate and put the vegetable mixture in the center. Add salt and pepper to taste. Sprinkle with the cheese, if using it, and serve immediately.